Make this in your dutch oven. It doesn't have to be a Le Cruiset. Thick metals will make the flavor incredible.
-6 slices of bacon
-A small onion (I used a red onion) chopped
-6-8 small potatoes (I used red) cubed
-1 1/2 cups of water
-1 cup of half & half
-Milk to get to your preferred consistency
-1 1/2 teaspoon salt (I almost always use more)
-pepper to taste
-2 cans (10 oz) clams
Optional: Chopped parsley, red wine vinegar, and a tablespoon of Greek yogurt.
Directions: Wash and cube potatoes and add to salted, boiling water. When fork tender, drain and set aside.
Cook bacon on stove-top till extra crispy. Set bacon aside to drain on paper towels and pour remaining grease into your dutch oven with a medium-low heat setting. Add onions when grease is hot and onions sizzle.
Stir until fragrant and losing color.
Add your potatoes and mash them with a spatula or wooden spoon until the pieces look deliciously consumable.
Add clam juice to the potato and onion, keeping the clams aside for last (they'll get chewy if you heat them too long).
Mix well and gradually add water, milk, and cream. Be sure to keep your flame low. DO NOT LET THIS SOUP BOIL. Keep stirring.
Chop bacon into tiny delectable pieces and put whatever you've managed not to eat into your soup.
If your soup is too thin for your liking, thicken it up a bit with about a tablespoon of cornstarch and water (mixed prior).
Add your salt and pepper to that gorgeous, steaming pot of calories and marvel at your amazing chef skills. If you're feeling up to it, add a bit of that red wine vinegar (go easy- this stuff can overpower if you're too generous).
Topping off with parsley will ensure a pretty picture.